Nimatnama Manuscript of the Sultans of Mandu or James McNairs Grill Cookbook

Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights

Author: Norah M M Titley

The Ni'matnama is a late fifteenth-century book of recipes written for the Sultan of Mandu, in what is now Madhya Pradesh, India. It contains recipes for cooking a variety of delicacies and epicurean delights, as well as providing remedies and aphrodisiacs for Nasir ad-Din Shah of Mandu and his court. The text provides a unique account of courtly life in a fifteenth century Indian Sultanate and documents a fascinating stage in the history of Indian cookery.

There is only one copy of The Sultan's Book of Delights in existence, held in the Oriental and India Office Collections of the British Library (BL-Persian 149). The book manuscript is illustrated with fifty elegant miniature paintings, most of which show showing the Sultan observing the women of his court as they prepare and serve him various dishes. These illustrations are important historical art documents in their own right. Painted in a distinctive Shirazi (Southern Iranian) style, they are also stylistically influenced by indigenous styles ofbook painting found in Central and Western India, and are the earliest known example of miniature painting in an Islamic Deccani style.

For the first time, a facsimile of the original text is reproduced for a scholarly audience. Norah Titley, formerly assistant keeper, Oriental Collections at the British Library, has masterfully translated this unique book.

Table of Contents:

1. Preface
2. Introduction
3. List and description of the manuscript's illustrations
4. Facsimile of the manuscript including color inserts for illustrations
5. Translation of the manuscript
6. Bibliography
7. Glossary
8. Index

Books about: Éthique D'affaires :Partie prenante et Approche de Direction d'Éditions

James McNair's Grill Cookbook

Author: James McNair

As every observant cook knows, what was once backyard barbecuing has now achieved gourmet status in the form of grilling. James McNair, acknowledged master of the single subject cookbook, explores this exciting upscale approach to the world's oldest cooking method in the only book on the market to feature smoking as well as grilling techniques. Here are myriad inspiring ways to grill everything from freshwater fish and succulent seafood to poultry, game, breads, and even fruit, as well as sensible suggestions for choosing equipment, starting perfect fires, using flavor imparting woods and fuels, and preparing fresh ingredients for grill cooking, both indoors and out. Among the updated recipes are Speckled Trout with Roasted Pecans, Smoked Venison with Orange Juniper Sauce, Summer Vegetables Aioli, Peach-Stuffed Pork Tenderloin, Spicy Catfish Remoulade, and Warm Exotic Fruits with Coconut Sauce. Once again, Patricia Brabant has beautifully photographed McNair's exquisitely styled dishes, this time on contemporary tableware exclusively from Tiffany and Company.

Nimatnama Manuscript of the Sultans of Mandu or James McNairs Grill Cookbook

Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights

Author: Norah M M Titley

The Ni'matnama is a late fifteenth-century book of recipes written for the Sultan of Mandu, in what is now Madhya Pradesh, India. It contains recipes for cooking a variety of delicacies and epicurean delights, as well as providing remedies and aphrodisiacs for Nasir ad-Din Shah of Mandu and his court. The text provides a unique account of courtly life in a fifteenth century Indian Sultanate and documents a fascinating stage in the history of Indian cookery.

There is only one copy of The Sultan's Book of Delights in existence, held in the Oriental and India Office Collections of the British Library (BL-Persian 149). The book manuscript is illustrated with fifty elegant miniature paintings, most of which show showing the Sultan observing the women of his court as they prepare and serve him various dishes. These illustrations are important historical art documents in their own right. Painted in a distinctive Shirazi (Southern Iranian) style, they are also stylistically influenced by indigenous styles ofbook painting found in Central and Western India, and are the earliest known example of miniature painting in an Islamic Deccani style.

For the first time, a facsimile of the original text is reproduced for a scholarly audience. Norah Titley, formerly assistant keeper, Oriental Collections at the British Library, has masterfully translated this unique book.

Table of Contents:

1. Preface
2. Introduction
3. List and description of the manuscript's illustrations
4. Facsimile of the manuscript including color inserts for illustrations
5. Translation of the manuscript
6. Bibliography
7. Glossary
8. Index

Books about: Éthique D'affaires :Partie prenante et Approche de Direction d'Éditions

James McNair's Grill Cookbook

Author: James McNair

As every observant cook knows, what was once backyard barbecuing has now achieved gourmet status in the form of grilling. James McNair, acknowledged master of the single subject cookbook, explores this exciting upscale approach to the world's oldest cooking method in the only book on the market to feature smoking as well as grilling techniques. Here are myriad inspiring ways to grill everything from freshwater fish and succulent seafood to poultry, game, breads, and even fruit, as well as sensible suggestions for choosing equipment, starting perfect fires, using flavor imparting woods and fuels, and preparing fresh ingredients for grill cooking, both indoors and out. Among the updated recipes are Speckled Trout with Roasted Pecans, Smoked Venison with Orange Juniper Sauce, Summer Vegetables Aioli, Peach-Stuffed Pork Tenderloin, Spicy Catfish Remoulade, and Warm Exotic Fruits with Coconut Sauce. Once again, Patricia Brabant has beautifully photographed McNair's exquisitely styled dishes, this time on contemporary tableware exclusively from Tiffany and Company.

Nimatnama Manuscript of the Sultans of Mandu or James McNairs Grill Cookbook

Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights

Author: Norah M M Titley

The Ni'matnama is a late fifteenth-century book of recipes written for the Sultan of Mandu, in what is now Madhya Pradesh, India. It contains recipes for cooking a variety of delicacies and epicurean delights, as well as providing remedies and aphrodisiacs for Nasir ad-Din Shah of Mandu and his court. The text provides a unique account of courtly life in a fifteenth century Indian Sultanate and documents a fascinating stage in the history of Indian cookery.

There is only one copy of The Sultan's Book of Delights in existence, held in the Oriental and India Office Collections of the British Library (BL-Persian 149). The book manuscript is illustrated with fifty elegant miniature paintings, most of which show showing the Sultan observing the women of his court as they prepare and serve him various dishes. These illustrations are important historical art documents in their own right. Painted in a distinctive Shirazi (Southern Iranian) style, they are also stylistically influenced by indigenous styles ofbook painting found in Central and Western India, and are the earliest known example of miniature painting in an Islamic Deccani style.

For the first time, a facsimile of the original text is reproduced for a scholarly audience. Norah Titley, formerly assistant keeper, Oriental Collections at the British Library, has masterfully translated this unique book.

Table of Contents:

1. Preface
2. Introduction
3. List and description of the manuscript's illustrations
4. Facsimile of the manuscript including color inserts for illustrations
5. Translation of the manuscript
6. Bibliography
7. Glossary
8. Index

Books about: Éthique D'affaires :Partie prenante et Approche de Direction d'Éditions

James McNair's Grill Cookbook

Author: James McNair

As every observant cook knows, what was once backyard barbecuing has now achieved gourmet status in the form of grilling. James McNair, acknowledged master of the single subject cookbook, explores this exciting upscale approach to the world's oldest cooking method in the only book on the market to feature smoking as well as grilling techniques. Here are myriad inspiring ways to grill everything from freshwater fish and succulent seafood to poultry, game, breads, and even fruit, as well as sensible suggestions for choosing equipment, starting perfect fires, using flavor imparting woods and fuels, and preparing fresh ingredients for grill cooking, both indoors and out. Among the updated recipes are Speckled Trout with Roasted Pecans, Smoked Venison with Orange Juniper Sauce, Summer Vegetables Aioli, Peach-Stuffed Pork Tenderloin, Spicy Catfish Remoulade, and Warm Exotic Fruits with Coconut Sauce. Once again, Patricia Brabant has beautifully photographed McNair's exquisitely styled dishes, this time on contemporary tableware exclusively from Tiffany and Company.

Cocinar con chile or Kitchen Stitchin

Cocinar con chile: Haga su cocina mas picante con esta coleccion de recetas de fuerte sabor

Author: Edimat

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.
 

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

Interesting textbook: Real World FPGA Design with Verilog or MIPS Assembly Language Programming

Kitchen Stitchin: 50 Quick and Easy Project to Liven Up Your Table

Author: Chris Malon

As the gathering spot for generations of family and friends, kitchens are a prime place to showcase unique home décor. In Kitchen Stitchin' sewers and crafters discover more than 50 easy projects to add pizzazz and a personal touch to kitchens and dining areas.

Quickly and easily create distinctive pieces for kitchens and dining areas using quilting, embroidery, sewing, rug hooking, appliqué, beading and other techniques! This must-have reference, with more than 175 color photos, plus illustrations, guides sewers of all levels through a variety projects, including place mats, recipe album, toaster covers, napkins, wine bag, coasters and more.

*More than 50 fun and simple projects for sewers of all experience levels

*Easy-to-follow illustrations and 175+ color photos guide and inspire sewers

*A variety of techniques to dress up any table give sewers something practical and beautiful for their homes

Fresco or Healthy Entertaining

Fresco

Author: Michele Cranston

Este sugerente libro de cocina nos muestra primero los ingredientes esenciales que siempre tienen que estar presentes en nuestra despensa, y luego nos enumera los productos frescos que podemos encontrar en el mercado en cada estación del año para recrearnos en la cocina y disfrutar al máximo el sabor de la temporada.

Un libro necesario para aquellos que siempre se atreven a probar nuevas experiencias culinarias, éste será un libro de inspiración y guía. Sólo resta desear buen provecho.

Go to: SPC Simplified for Services or Cases in Strategic Management

Healthy Entertaining

Author: Staff of Kyle Books

The perfect solution to entertaining in a world where people are more health conscious and simply don't have time to prepare and cook complicated meals.

Food in the USA or Really Useful Guide to White Wine

Food in the USA: A Reader

Author: Carole M Counihan

From Thanksgiving to fast food to anorexia nervosa, Food in the USA brings together essential reading on these topics and is the only substantial collection of essays on food and culture in America. The broad range of essay topics include: the corporate food industry, soup kitchens, meat-eating, fast food, waitressing, Coca-Cola, Aunt Jemima, the Passover seder, soul food, diabetes, and nutrition. Together, the collection provides a fascinating look at how and why we are what we eat.

Table of Contents:

	Acknowledgments
1	Introduction: Food and the Nation	3
2	The Taste of Y2K	15
3	Eating American	23
4	What Do We Eat?	35
5	The Invention of Thanksgiving: A Ritual of American Nationality	41
6	Future Notes: The Meal-in-a-Pill	59
7	The American Response to Italian Food, 1880-1930	75
8	The Origins of Soul Food in Black Urban Identity: Chicago, 1915-1947	91
9	The Nutritional Impact of European Contact on the Omaha: A Continuing Legacy	109
10	Consumer Culture and Participatory Democracy: The Story of Coca-Cola during World War II	123
11	"Farm Boys Don't Believe in Radicals": Rural Time and Meatpacking Workers	143
12	The Rise of Yuppie Coffees and the Reimagination of Class in the United States	149
13	Islands of Serenity: Gender, Race, and Ordered Meals during World War II	171
14	The Passover Seder: Ritual Dynamics, Foodways, and Family Folklore	193
15	Continuity and Change in Symptom Choice: Anorexia	205
16	"A Way Outa No Way": Eating Problems among African-American, Latina, and White Women	219
17	Diabetes, Diet, and Native American Foraging Traditions	231
18	The Contemporary Soup Kitchen	239
19	The Signifying Dish: Autobiography and History in Two Black Women's Cookbooks	249
20	"To Eat the Flesh of His Dead Mother": Hunger, Masculinity, and Nationalism in Frank Chin's Donald Duk	263
21	"We Got Our Way of Cooking Things": Women, Food, and Preservation of Cultural Identity among the Gullah	277
22	Food as Women's Voice in the San Luis Valley of Colorado	295
23	Food, Masculinity, and Place in the Hispanic Southwest	305
24	Who Deserves a Break Today? Fast Food, Cultural Rituals, and Women's Place	315
25	The International Political Economy of Food: A Global Crisis	325
26	China's Big Mac Attack	347
27	NAFTA and Basic Food Production: Dependency and Marginalization on Both Sides of the US/Mexico Border	359
28	New Agricultural Biotechnologies: The Struggle for Democratic Choice	373
29	Hunger in the United States: Policy Implications	385
30	Growing Food, Growing Community: Community Supported Agriculture in Rural Iowa	401
	Contributors	409
	Permissions	415
	Index	417

Interesting textbook: Ritalin Nation or Private Parts

Really Useful Guide to White Wine

Author: Susy Atkins

Armed with Susy Atkins' great little guide to white wine you will never again be daunted by lengthy restaurant wine lists, or settle for a medium-priced house white. Equipping the reader with all the information to choose and buy wine successfully, the chapters are organized by style of wine so that the reader can easily pick out the types of wine they most enjoy. Chapters include Light Dry Whites, Fruity Spicy Whites, Rich Oaky Whites, Champagne and Sparkling Wines. The reader is taught to appreciate the principal characteristics of each wine by looking at, smelling and tasting various wines and assessing their texture, appearance, aroma, flavor and finish.

The Wild Olive or California Wine Country

The Wild Olive

Author: Basil King

Illustrated by Lucius Hitchcock.

Book about: Operations Management for MBAs or Financial Integration in East Asia

California Wine Country

Author: Janine Sain

On this joyful getaway to seven of California's finest wineries we will discover a unique California lifestyle through original, delicious and spectacular recipes. Chefs from such outstanding wineries as Fetzer, Kendall-Jackson, E. & J. Gallo, Arrowood, Beringer, L. M. Martini and R. H. Phillips offer a fresh and colorful cuisine that emanates multiethnic flavors and aromas in combinations as unexpected as they are astounding. Each recipe features a suggested wine to delightfully complement every course. The California dream in all its splendor! In addition to the recipes, which are true to the purest California winery tradition, whose philosophy and history are shared by today's owners and chefs, this incomparable book offers sumptuous color photographs, along with a wealth of details on the history of cuisine and winemaking in California, the phenomenal rise of organic growing and the region of San Francisco, the American capital of the avant-garde. California Wine Country, A Way of Life in 50 Recipes showcases the ingenuity of artisans who work in an extraordinary natural setting. The birthplace of "fusion cuisine", organic agriculture and a dynamic wine industry, California offers a bounty of delights that its chefs and oenologists energetically display for the whole world to discover.

Down Home or World Class Diabetic Cooking

Down Home: Treasured Recipes from Our House to Yours

Author: West Point Junior Auxiliary Staff

This cookbook features southern fare, Down Home cooking, and some of the most treasured recipes that have been passed down from generations. In addition to the tried and true, you'll enjoy new twists on some old favorites as well. Special sections include Chocolate, Main Dish Casseroles, and Seafood/Game Birds.

Book about: Robert Rose Book of Classic Pasta or Fabulous Cookies

World-Class Diabetic Cooking

Author: Kay Spicer

A unique collection of more than 200 menu choices appropriate for the person with diabetes.

Para Personas Con Reparos or Herbs Spices and Flavorings

Para Personas Con Reparos

Author: Igone Marrodan

Cuidar la salud no debe ser un impedimento para disfrutar de la buena comida. Gracias a estos deliciosos y equilibrados menús, desde la personas hipertensas a las diabéticas podrán encontrar una agradable solución a sus problemas dietéticos, sin olvidar por ello los consejos de su médico.

Es un amplio recorrido por el mundo de la cocina: desde los tradicionales cocidos a los platos más actuales. Con un lenguaje sencillo y con una letra clara, las recetas, bien equilibradas, van acompañadas en su mayoría de información útil e interesante acerca del plato y, así, de forma amena, enriquecen la cultura culinaria del lector. Aprovechando en cada época del año los productos que la naturaleza nos ofrece, esta obra destierra para siempre viejas concepciones erróneas: Cocinar no es un sufrimiento, es un placer que todos podemos disfrutar.

New interesting textbook: O Poder de Eventos:uma Introdução para Processamento de Evento Complexo em Sistemas de Empresa Distribuídos

Herbs, Spices and Flavorings

Author: Tom Stobart

The most complete—and famous—guide to herbs and spices ever published, and a necessary volume for every cook's shelf.

Tom Stobart's extensively researched, alphabetical reference guide to herbs, spices, and flavorings, quite literally, defines good taste. Illustrated throughout, this comprehensive volume discusses nearly four hundred different herbs, spices, and flavorings found all over the world.

From Almond to Zedoary, each entry includes a detailed description of native uses, origins, and history; magical, medicinal, and scientific uses; and botanical, native, and popular names. There are also knowledgeable assessments of the gradations in taste and intensity, and the effects of cooking, freezing, pickling, and maturing on every spice, herb, and flavoring covered—a feature all cooks will surely appreciate.

"Tom Stobart is the authority on herbs." — Craig Claiborne

"A meticulously researched and fascinating work. . . . Handsome illustrations enhance a book that will provide a helpful reference to any cook or connoisseur desiring a knowledge of herbs, spices and flavorings—the most complex and rewarding of all culinary tools." — Publishers Weekly

Tom Stobart is not only an expert on cookery, but also a well-known photographer, mountaineer, and filmmaker. His last film was Master Chefs and he is also the author of The Cook's Encyclopedia: Ingredients and Processes.

Wine and Conversation or Just 24 Days till Christmas

Wine and Conversation

Author: Adrienne Lehrer

The vocabulary of wine is large and exceptionally vibrant -- from straight-forward descriptive words like "sweet" and "fragrant", colorful metaphors like "ostentatious" and "brash", to the more technical lexicon of biochemistry. The world of wine vocabulary is growing alongside the current popularity of wine itself, particularly as new words are employed by professional wine writers, who not only want to write interesting prose, but avoid repetition and cliche. The question is, what do these words mean? Can they actually reflect the objective characteristics of wine, and can two drinkers really use and understand these words in the same way?
In this second edition of Wine and Conversation, linguist Adrienne Lehrer explores whether or not wine drinkers (both novices and experts) can in fact understand wine words in the same way. Her conclusion, based on experimental results, is no. Even though experts do somewhat better than novices in some experiments, they tend to do well only on wines on which they are carefully trained and/or with which they are very familiar. Does this mean that the elaborate language we use to describe wine is essentially a charade? Lehrer shows that although scientific wine writing requires a precise and shared use of language, drinking wine and talking about it in casual, informal setting with friends is different, and the conversational goals include social bonding as well as communicating information about the wine. Lehrer also shows how language innovation and language play, clearly seen in the names of new wines and wineries, as well as wine descriptors, is yet another influence on the burgeoning and sometimes whimsical world of winevocabulary.

Table of Contents:

Preface and Acknowledgments

Part I. The Wine Vocabulary

1. The Early Wine Words

2. Extending the Vocabulary

3. New Wine Words

4. Aromas and Wine Wheels

5. Evaluating Wine: Scoring Systems

6:. Semantic analysis

Part II. The Experiments

7. Experiments and Subjects

8. The Stanford Subjects

9. The Tucson Subjects

10. The Davis Subjects

11. Later Experiments

12. Research on Taste and Smell

Part III. Functions of Wine Talk:

13. Functions of Language

14. Scientific Language

15. Non-Scientific Language

16. Snobs, Anti-Snobs, and Marketing

17. What Else is Like Wine Talk?

18. Conclusion

Appendix - A Semantic Theory by Adrienne Lehrer and Keith Lehrer

Endnotes

References

Go to: The Myth of a Christian Nation or The Culture of the New Capitalism

Just 24 Days till Christmas: Act 1: Old and New

Author: Mylinda Butterworth

Here's a remedy for what ails the modern Christmas. Just 24 Days Till Christmas, a book for all ages which delivers what today's Santa's can't-the directions and fun to be found in celebrating Christmas as a family with a smorgasbord of activities for everyone, young and old, children and adults. Popular with busy families who want to find ways to build traditions with their children. Individuals who want to find new ways to celebrate the holiday. Teachers for all the stories and activities they can use in their classrooms.
Heartland Reviews says, "It is more than a recipe book or a storybook or even a activity book to keep the kids occupied. It is all three wrapped into one. With stories, activities and recipes for each of the 24 days leading to Christmas. An advent calendar with a twist. Destined to be a Perennial Favorite!"

Internet Book Watch

Just 24 Days Till Christmas is a combination recipe, story, and activities book filled with things to do and make for each of the twenty-four days leading up to Christmas. MyLinda Butterworth has created a kind of 212-page advent calendar that parents can use to create Christmas traditions with their children, individuals can share seasonal comraderies with friends, and teachers can draw upon for classroom activities. From Cinnamon Crunch Nuts and German Chocolate Pie, the recipes are nutritious and delicious. From holiday banner decorations to Christmas ornaments for birds, the crafts-based activities are totally entertaining. The stories are inspiring and engaging. Just 24 Days Till Christmas is a welcome addition to any family, school or community library Christmas celebration ideas and references collection.

Flavors of the World or Coyotes Pantry

Flavors of the World: 25 Magical Flavors and Tastes to Transform Your Cooking

Author: Paul Gayler

Understanding flavor and flavoring can make all the difference between an average meal and an extraordinary taste sensation. Award-winning chef Paul Gayler here presents a collection of restaurant-class recipes that elicits a dazzling variety of tastes and aromas from a list of 25 ingredients including chocolate, lavender, honey, olives and balsamic vinegar, as well as many well-loved herbs and spices. Inspired by his extensive globetrotting, Paul borrows the bright accents of the world's cuisines to create a unique stamp for his own signature dishes, from Lemongrass Soy Chicken Skewers to Real Vanilla Ice cream. Every ingredient is introduced with information about its culinary uses, directions for growing and buying, and emphasis on the versatility of different flavors. Paul also suggests complementary flavors and explains noteworthy combinations to inspire you in your own kitchen. The results are sometimes unexpected but always imaginative and truly delicious.

Look this: Sauces for Sweets or Sweeteners and Sugar Alternatives in Food Technology

Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques

Author: Mark Charles Miller

The author of the popular Coyote Cafe Cookbook teams up with Coyote Cafe's head chef Mark Kiffin to present an uncommonly accessible approach to the joys of making authentic, natural condiments and accompaniments at home. Here are 125 recipes for salsas, chutneys, flavored oils, dressings, and more. Color throughout.

BookList

Southwestern cooking is known for zesty seasonings, colorful sauces, and pungent flavors. In this latest effort from the principals of Sante Fe's Coyote Cafe, the authors provide a guide to setting up a pantry equipped and stocked for the preparation of various condiments. All the basic and necessary ingredients are listed, but the most pleasing component of this sourcebook comes in the form of many innovative medleys--among them are unusual fresh salsas, chutneys, dressings, marinades, and accompanying recipes for bean and rice dishes. These offerings provide a good basis for meals with a festive southwestern flair.

Ruth Pretty Cooking at Springfield or The Tea Ceremony and Womens Empowerment in Modern Japan

Ruth Pretty Cooking at Springfield

Author: Ruth Pretty

Ruth Pretty is a name associated with great food and good times. The creative force behind Ruth Pretty Catering and the Ruth Pretty Cooking School, Ruth's life truly revolves around wonderful food. As you would expect, being entertained at the Pretty home in Springfield is always memorable. Ruth Pretty Cooking at Springfield is scattered with stories and anecdotes about a lifetime associated with restaurants and catering. Ruth's passion for fresh ingredients takes you around local producers, seeking the finest cheeses, fruit and vegetables. Photographed in and out of Ruth's elegant house and garden, experience the style of a superb cook -- relaxed and at home with family and friends. From formal dinners to birthday parties, from pizza parties in the garden to weddings and picnics, this is a book all food lovers will cherish.

Table of Contents:

	Introduction	06
	A Big Night In	10
	Birthdays	46
	A Wood-fired Oven	67
	Champagne Interludes	80
	Christmas Day	93
	Boxing Day	110
	Grazing	125
	Cakes	146
	Weddings at Home	163
	Larder	184
	Index	190

Go to: Ergonomics for Children or Echinacea

The Tea Ceremony and Women's Empowerment in Modern Japan (Anthropology of Asia Series): Bodies Re-presenting the Past

Author: Etsuko Kato

The subject of the tea ceremony is well researched both in and outside Japan, but the women who practice it are hardly ever discussed. The Tea Ceremony and Women's Empowerment in Modern Japan rectifies this by discussing the meaning of the Japanese tea ceremony for women practitioners in Japan from World War II to the present day. It examines how lay tea ceremony practitioners have been transforming this cultural activity whilst being, in turn, transformed by it.

Drawing on Foucault's concept of discipline and focusing primarily on the body, this book illuminates how female ceremony practitioners have empowered themselves through the unique way of using their bodies. In particular the book examines:

* The relationship between the tea ceremony and the body
* Myths surrounding the body
* Body discipline
* Postwar effects on the tea ceremony
* Tea ceremony networks
* Meaning of the ceremony in the lives of women

By combining anthropological observation with historical examination of the tea ceremony, this book radically revises mainstream discourses surrounding women and the tea ceremony in Japan. It will prove of interest to scholars of Japanese Studies, Gender Studies and anthropology alike.

Anointed to Cook or Sweet Comfort Food

Anointed to Cook

Author: Penny Tootl

This book offers a fool proof planning method for meal preparation for the busy moms and dads of today.

Look this: Croustillant :en Écrivant l'E-mail Efficace, l'Édition révisée :Amélioration de Votre Électronique

Sweet Comfort Food: Glorious Desserts and Treats like Mother Used to Make

Author: Bridget Jones

A delightfully indulgent collection of over 70 tempting and delicious, tried and tested recipes.

Barbecues or Food Culture in Japan

Barbecues: and Other Outdoor Feasts

Author: Hugo Arnold

Cold duck salad with coriander and mango salsa; grilled squid with chili oil, hummus, and arugula salad; marinated leg of lamb with grilled fennel; peaches with lime and ginger cream: award-winning author Hugo Arnold has gathered scores of marvelous recipes for Barbecues and Other Outdoor Feasts. Inspired by food from around the world—from the teriyaki of Japan and the street food of India to the lavish char-grilled spreads of America—Arnold presents a wealth of ideas for grilling vegetables, fish, and meat; an array of recipes for tasty soups, salads, and sandwiches; and a lucious selection of desserts. Brimming with color photos and helpful hints on planning and cooking, Barbecues and Other Outdoor Feasts will entice you to explore the delights—whatever the weather—of al fresco dining.

Book review: Führung "aus dem Kasten"

Food Culture in Japan

Author: Greenwood Press

Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative.

Table of Contents:

	Preface
	Acknowledgments
	Timeline
1	Historical Overview	1
2	Major Foods and Ingredients	29
3	Cooking	91
4	Typical Meals	117
5	Eating Out	127
6	Special Occasions: Holiday, Celebrations, and Religious Rituals	145
7	Diet and Health	169
	Glossary	177
	Resource Guide	187
	Bibliography	193
	Index	197

2009 Paula Deens Engagement Calendar or 2009 What Do You Know About Wine Box Calendar

2009 Paula Deen's Engagement Calendar

Author: Paula Deen

2009 promises to satisfy your soul and your taste buds! Savannah’s own cuisine queen, Paula Deen, invites you to spend 365 delicious days in pure Southern comfort as she serves up a year’s worth of tasty tips and savory secrets for melt-in-your-mouth meals and tantalizing treats. Week to week, season to season, Paula and her family will tempt you with everything from juicy Salmon Burgers and savory Vidalia Onion Pie to classic Peach Amaretto Parfaits. Her mouthwatering recipes–more than forty in all–are guaranteed to keep everyone coming back for more, her stories are heartwarming, and a host of fabulous color photos are a feast for the eyes. Paula Deen’s 2009 Calendar is sure to please your palate.

See also: American Shamans or The Seattle Sutton Solution

2009 What Do You Know About Wine Box Calendar

Author: Jeff Burhart

This year's What Do You Know About Wine? calendar is written by Jeff Burkhart, bartender, columnist, and author of Pomegranate's popular Hey Bartender!, Name Your Poison!, and What's on Tap? decks of Knowledge Cards®. Here Burkhart offers expert commentary on all aspects of wine, including selection and storage, viticultural concepts, terminology, varietals, and wine-producing regions. The 313 entries (Saturdays and Sundays share pages and entries) are presented in Q&A format to test your wine knowledge. Also includes a pronunciation guide for selected wines and terms, yearly grids for 2009 and 2010, and pages for notes. 365-day padded tear-off calendar with plastic base. Size: 6 1/4 x 5 1/4 in. (box 7 x 6 in.)

Cooking Around the World or The Essence of Style

Cooking Around the World: Japanese

Author: Masaki Ko

These are recipes which are all accessible to the Western cook, whether served individually or in combination as a complete Japanese meal.

New interesting textbook: Green Gold or Effective Environmental Health and Safety Management Using the Team Approach

The Essence of Style: How the French Invented High Fashion, Fine Food, Chic Cafes, Style, Sophistication, and Glamour!

Author: Joan DeJean

What makes fashionistas willing to pay a small fortune for a particular designer accessory -- a luxe handbag, for example? Why is it that people all over the world share the conviction that a special occasion only becomes really special when a champagne cork pops -- and even more special when that cork comes from a bottle of Dom Pérignon? Why are diamonds the status symbol gemstone, instantly signifying wealth, power, and even emotional commitment?

One of the foremost authorities on seventeenth-century French culture provides the answer to these and other fascinating questions in her account of how, at one glittering moment in history, the French under Louis XIV set the standards of sophistication, style, and glamour that still rule our lives today.

Joan DeJean explains how a handsome and charismatic young king with a great sense of style and an even greater sense of history decided to make both himself and his country legendary. When the reign of Louis XIV began, his nation had no particular association with elegance, yet by its end, the French had become accepted all over the world as the arbiters in matters of taste and style and had established a dominance in the luxury trade that continues to this day. DeJean takes us back to the birth of haute cuisine, the first appearance of celebrity hairdressers, chic cafes, nightlife, and fashion in elegant dress that extended well beyond the limited confines of court circles. And Paris was the magical center -- the destination of travelers all across Europe.

As the author observes, without the Sun King's program for redefining France as the land of luxury and glamour, there might never have been a Stork Club, a BergdorfGoodman, a Chez Panisse, or a Cristophe of Beverly Hills -- and President Clinton would never have dreamed of holding Air Force One on the tarmac of LAX for an hour while Cristophe worked his styling genius on the president's hair.

Written with wit, dash, and élan by an author who knows this astonishing true story better than virtually anyone, The Essence of Style will delight fans of history and everybody who wonders about the elusive definition of good taste.

The New York Times - William Grimes

In The Essence of Style, her effervescent account of the birth of French chic, Joan DeJean returns, again and again, to the idea that virtually everything associated with the high life today can be traced back to one man, whose tastes and desires transformed France into an international luxury brand.

Publishers Weekly

Not only do French women not get fat, they've led the world in style for the past 300 years. French historian DeJean's premise is simple yet wonderfully effective: largely because of one obsessive spendthrift, Louis XIV, France, in the late 17th century, became the arbiter of chic, a position from which it has never since faltered. Louis's outrageous vanity, sumptuous court and devotion to his own well-being led to growth in the manufacturing of fine clothing and shoes, and the invention of shops in which to buy them, and to celebrity cuisine, cafes and Champagne (a particularly amusing-and explosive-chapter). Louis was enthralled by glitter, which fostered a huge increase in the diamond trade; the theft of the Venetians' mirror-making secrets and subsequent rise of France as world leader in that field; and the first night streetlights (hence the "City of Lights"). Louis also abhorred mud (so streets were paved with cobblestones) and disliked getting wet (thus umbrellas were invented). This engaging history "lite"-to be published on Bastille Day-is a fun read despite its many Sex in the City references. Photos, illus. Agent, Alice Martell. (July 14) Copyright 2005 Reed Business Information.

School Library Journal

Adult/High School-DeJean gives readers an entertaining and engrossing account of how and when France cornered the market on luxury. Beginning with a description of what life was like before Louis XIV ascended the throne in 1643, she then details the radical changes that occurred as he and his ministers redirected French manufactures toward the creation of new luxury items. Each of the various subjects she discusses has its own chapter that can stand alone; taken together they show how desire for style created new products and markets. Louis's sumptuous, constantly redesigned wardrobe was copied by his court. The interest in the elegant new styles led to the development of the fashion press. The magazines with their engravings (the original fashion plates) enthralled the common people, who wanted their own bit of glamour. The manufacture of luxury accessories allowed almost everyone to feel like a fashionista. Since women needed somewhere to show off their stylish clothes, the dark, smoky coffeehouses were replaced by elegant, glittering cafes with fine coffee and exquisite pastries. Teens who gather in modern cafes, flip through fashion magazines, and purchase designer bags will enjoy this book. They will also discover that Madison Avenue has nothing on 17th-century Paris.-Kathy Tewell, Fairfax County Public Library, VA Copyright 2005 Reed Business Information.

Smart Guide to Low Carb Anti Aging Cooking or Food Safety in the Hospitality Industry

Smart Guide to Low Carb Anti Aging Cooking

Author: John Morgenthaler

With over 150 succulent recipes, this book shows readers how to prepare great-tasting meals from non-starchy vegetables, protein-rich foods, and healthy fats.

Go to: The I That Is We or Cancer de la Prostata

Food Safety in the Hospitality Industry

Author: Tim Knowles

Ideal reading for the core food safety component of hospitality management and catering qualifications, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.

Northern Spain or Roman Cookery

Northern Spain: How to Find Great Wines off the Beaten Track

Author: Susie Barri

From traditional, world-famous bodegas to new, futuristic wineries, this invaluable guide guarantees any lover of northern Spanish wines a wonderful wine-finding trip. After exploring the geography of the region—complete with advice on getting around, finding the best hotels, and selecting great local cuisine—it discusses tours of the wine areas and explores the individual wines, from the exciting whites of Rias Baixas to the historic reds of Rioja. Handy hints throughout help you arrange visits to the finest producers and discover other places of interest nearby.

Read also The Healing Power of Herbs or Beating Prostate Cancer without Surgery

Roman Cookery: Recipes and History

Author: Jane Renfrew

One of a series of books which look at the art of cookery in Britain at different periods in history. The recipes, which have been adapted for the modern kitchen, provide a taste of the times and the book also includes information on food, cooking equipment, kitchen designs, serving of meals and the development of etiquette.

Cocktails or Healthy Kitchen

Cocktails: Classics and Trend-Setters with and Without Alcohol, Delicious Recipes for Cocktail Snacks

Author: Alessandra Redies

Aperitifs, cocktails, coladas, after-dinner drinks, and even lo-alcohol and no-alcohol drinks—they're all here in this fail-safe handbook for home entertaining. Each drink recipe is categorized according to its basic ingredient: gin, rum, brandy, tequila, whiskey, or vodka. Here are easy-to-follow directions for making classic cocktails like the Manhattan, the Martini, or an Old Fashioned. Here too are recipes for trendy, new cocktails—creations like Long Island Iced Tea, which mixes several liquors with fruit and a cola beverage, or the Latin Lover, which combines fruit juice, fruit slices, and ice with tequila. Party hosts will find recipes for more than 100 different drinks, as well as suggestions for party snacks, and even recommended cures for hangovers. Color photos on every two-page spread show prepared drinks, as well as the steps involved in making many of them. Also shown and explained are various bartender's tools, the right glasses for the right drinks, and techniques for slicing fruits and blending ingredients.

See also: The House or Wilsons Ghost

Healthy Kitchen: Recipes for a Better Body, Life and Spirit

Author: Andrew Weil

Andrew Weil—author of the bestselling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in scientific fact. Rosie Daley brings to it her innovative style.

Their lively dialogue about ingredients and preparation makes clear that there are many approaches to creative, healthy cooking. Information is provided on such subjects as the real meaning of "organic," the safety of our water, the most health-giving oils, how much salt/sugar is good for us—and much more. There are tips on losing weight, developing good eating habits in children and nurturing seniors.

The Healthy Kitchen will forever change the way you cook for yourself and your family.

Publishers Weekly

What might at first seem a jumble of nutrition facts and recipes turns out to be a stimulating invitation to healthy, pleasurable eating. Well-known for his holistic approaches to physical and mental health, physician Weil (Eating Well for Optimum Health) loves good food. Not one to settle for bland albeit health-promoting fare, Weil insists that not only are low-fuss, delicious meals and good health more easily attainable than most Americans imagine, they actually go hand in hand. Coauthor and former Oprah Winfrey chef Daley (In the Kitchen with Rosie), provides recipes that, for the most part, reflect Weil's conception of the optimum diet. (Where they differ, Weil offers options.) Weil's introduction is a concise version of his dietary philosophy, with more advice scattered throughout the book. All of the 135 recipes include nutrition counts (calories, fat, cholesterol, etc.). According to Weil, eating has become yet another stressful activity that must be fit into jam-packed days. To remedy this, Weil and Daley not only offer satisfying recipes that make use of nourishing, readily available ingredients, they give tips on stocking the pantry, preparation, reading food labels and daily menu planning. Recipes include tempting twists on classics (eggs, grilled fish, pasta), to more adventurous items (broccoli pancakes). While miso, tofu and yogurt may not be appetizing to the meat-and-potatoes crowd, others willing to spread their culinary wings will find in these recipes and the authors' enthusiasm for good food a serious incentive to get their daily requirements of vitamins, minerals and antioxidants. (Apr.) Forecast: With both Weil and Daley combining efforts, expect nothing but great sales. The book is a selection of BOMC, QPB, Literary Guild, Doubleday Book Club, One Spirit Book Club and The Good Cook. Copyright 2002 Cahners Business Information.

Library Journal

This appealing collaboration (first printing, 750,000 copies) between Weil (Eating Well for Optimum Health) and Daley (In the Kitchen with Rosie: Oprah's Favorite Recipes) is filled with healthful recipes and information on topics ranging from growing herbs to wine to the Mediterranean diet. Recipes contain nutrition information, but this is not "diet food": recipes include Smoked Fish with Horseradish Sauce, Roasted Cornish Hens with Roasted Garlic, and Thai Shrimp and Papaya Salad. There are "Tips from Rosie's Kitchen" and boxes called "Andy Suggests" scattered throughout the text, and the authors don't always agree (Weil often opts for "more spice"; he doesn't eat chicken, but Daley does). Obviously an essential purchase; most libraries will want multiple copies. [Previewed in Prepub Alert, LJ 11/1/01; BOMC, Literary Guild, Good Cook, etc.] Copyright 2002 Cahners Business Information.